Parfait & Salmon

CHILDREN’S RECIPE: Grapefruit, Coconut Yogurt and Granola Parfait
Ingredients:
1 1/2 cups Coconut Milk Yogurt
1 Red Grapefruit, segmented
1 large Sweet Orange, segmented
1 cup Granola, of choice
1 tbsp Honey or another sweetener

Method of Preparation:
Toss citrus with a bit of honey and set aside. Layer yogurt, citrus and granola, topping with granola, a segment of grapefruit, and a small drizzle of honey.

---

FAMILY RECIPE: Seared Salmon Salad with Arugula, Avocado, Grapefruit and Honey Mustard
Ingredients:
1 8 to 10 oz Atlantic Salmon, boneless, skinless
Marinade:
2 tbsp Grapefruit Juice
1 tbsp Soy
1 tbsp Dijon Mustard
1 tbsp Olive Oil
1 tbsp Light Oil for cooking
Salt & Pepper

Arugula Salad
Ingredients:
Chopped Radicchio
1 Avocado, peeled and sliced
1/2 small Red Onion, thinly sliced
1 Pink Grapefruit, segmented
1 Small Head Fennel, shaved thin
1 Carrot, peeled and julienne
Salt & Pepper
Honey Mustard Dressing

Method of Preparation:
Season salmon with salt and pepper. Saute in pan with light oil. Brush with marinade. Finish cooking in a 350-degree oven for approx 6 to 8 minutes until cooked medium to medium-well. Remove from pan and allow to cool slightly, cut into small pieces to add to salad. Toss salad ingredients together, season with salt and pepper and lightly dress. Arrange in bowl and top with pieces of salmon.

Canape & Salmon

CHILDREN’S RECIPE: Eggplant Canape
Eggplant Purée:
Ingredients:
2 Eggplants, halved lengthwise
¼ cup Extra Virgin Olive Oil
1 clove Garlic
½ tsp Curry Powder
Salt to taste
½ cup Parmesan Cheese, grated

Method of Preparation:
Rub eggplant with olive oil, lay sliced side down on a greased sheet with garlic. Roast at 400F for 5 minutes (or until the eggplant pulls easily off from the skin with a spoon). Scoop out the inside of eggplant with a spoon into a bowl. Smash the eggplant and roasted garlic with a fork. Add curry powder and season with salt. Add cheese.

Eggplant Canape:
Ingredients:
1 Eggplant, sliced
½ cup Flour
2 Eggs
½ cup Breadcrumbs

Method of Preparation:
When cooking eggplant, soak in salt water for half an hour, to take out the bitterness. Slice the eggplant into coins and dry with a paper towel. Next, dredge in flour, egg and breadcrumbs. In a hot pan, heat the oil and sauté the eggplant until golden brown. Set aside on a towel. Top canapé with eggplant purée to serve.

---

FAMILY RECIPE: Black Pepper and Coriander Salmon with an Eggplant Purée and Arugula Salad
Ingredients:
2 tbsp Olive Oil
3 fillets Salmon, 5 oz each
3 tbsp Cumin
1 tbsp Salt
3 tbsp Ground Black Pepper
1 cup Eggplant Purée, from children’s recipe
1 cup Cucumber, peeled and diced
½ cup Dill, chopped
½ cup Crème Fraîche
1 cup Baby Arugula
1 Lemon, halfed and sautéed

Method of Preparation:
In a pan, heat olive oil over medium-high heat, until hot and shimmering. Season salmon generously with the cumin, salt and black pepper. Cook over medium-high heat for 3-4 minutes without moving, until golden and crisp. Flip salmon and cook until desired doneness. In the same pan as the salmon, add the lemon, face down and cook until roasted. In a separate bowl, combine the eggplant purée, cucumbers, dill and crème fraîche. Place salmon on plate over the mixture, add arugula and squeeze roasted lemon juice over top.